Veal with Porcini Sauce

    25 minutes

    Dried porcini mushrooms are easily available and add a wonderful rich pungency to a light cut like veal. This is actually very simple to make.

    4 people made this

    Serves: 4 

    • 15g dried porcini
    • 1/3 cup boiling water
    • olive oil
    • 600g veal loin, thinly sliced
    • salt and ground pepper to taste
    • 250g fresh mushrooms, sliced
    • 2 cloves garlic, crushed
    • 3 tablespoons sherry vinegar
    • 3/4 cup beef stock

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Soak porcini mushrooms in boiling water for 10 minutes, then strain (reserving the soaking liquid).
    2. Heat a little oil in a non-stick frying pan. Season the veal with salt and pepper and fryi in two batches over medium high heat until browned on each side, about 1 minute per side. Remove and keep warm.
    3. In the same pan, brown the fresh mushrooms in a little more oil over high heat. Add the garlic and sherry vinegar to deglaze. Add the porcini, soaking liquid and stock. Simmer about 3 minutes until thick and glossy. Season if necessary and pour over veal to serve.

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